The grapes are picked by hand in mid-September.
Process: The grapes are macerated for two weeks. After a light pressing, biological deacidification is carried out. This is followed by transfer to barrique barrels. Maturation for 2.5 years in used French barrels. After bottling, the wine rests in the bottle for at least half a year.
Color: Intense ruby-garnet color.
Smell and aroma: black cherry, currant, berries. There is also a noticeable aroma of roasted almonds and tobacco.
Taste: Full, medium-intense, warm. Leaves a medium-long and velvety aftertaste of black fruit.
Oenologist's advice:
In good company with:
- beef dishes, especially beefsteaks and steaks,
- game specialties.
Serving temperature: 14 – 18°C.
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Posestvo Berce
